The importance of fresh-cut produce as a vital and expanding food category is not lost on us at the UC Davis Postharvest Technology Center. We understand that consumers today demand increasingly safe and high quality products, which require

Evaluating fresh-cut mushrooms held at different storage temperatures.

At the UC Davis Postharvest Technology Center, we are excited to announce that our 19th annual Fresh Cut Products: Maintaining Quality and Safety Workshop is right around the corner! This year, the workshop will be held at the beautiful Buehler Alumni and Visitor's Center from September 23rd-25th. Our team of instructors understands that fresh-cut standards have become increasingly rigorous as consumers demand high quality, fresh, nutritious, safe, and long lasting produce. Our specialists are provide cutting-edge information that allow workshop participants to achieve this goal of high quality fruits and vegetables. Over the years, our fresh cut workshops have proven to be extremely...

Four Postharvest Specialists from the UC Davis Postharvest Technology Center traveled to Sarajevo, October 24-28, to present a week-long Postharvest Technology training. Drs. Beth Mitcham, Marita Cantwell, Mary Lu Arpaia and Michael Reid presented 39 instructional sessions over a three-and-a-half day period. Zdenec Svec from the Czech Republic also presented a talk focusing on regional marketing and trade issues. The training session was followed by a 1-1/2 day field tour visiting a number of postharvest processing facilities. The training was the result of a herculean effort led by Filip Stoyanovic, Director of a USAID Regional Competitiveness Initiative, and supported by eleven USAID projects as well as funding from the governments...

The respect and professional camaradarie amongst the 92 participants from 25 countries was a remarkable aspect of the 33rd Annual Postharvest Technology of Horticultural Crops Short Course. The course started off with a breath of fresh air and new energy as Dr. Beth Mitcham, the Director of the Postharvest Technology Center, introduced the Center's new logo and web site.

As the intense first week of lectures and labs progressed, it was interspersed with opportunities for networking, the highlight of which was the BBQ which featured scrumptious barbecued chickens which were butterflied, then marinated in Dr. Michael Reid's secret sauce (soy sauce, corn oil, grated ginger root, and toasted sesame seeds). The...